The Sanctuary at Kiawah Island

with mustard oil marinated cauliflower florettes

sweet and sour vegetable stir-fry with spiced thai chili sauce and coconut sorbet

spiced apple cider braised kurobuta pork belly, served with herbed apple sauce & sweet tart cranberry gastrique

hearts of romaine, oven roasted roma tomato, shaved asiago cheese, crispy oyster "croutons"

tartare with a miso-soy emulsion olive oil poached with tapenade carpaccio with tomato, lemon zest and fried capers blackened with avocado mousse and ginger tobikko

served with caramelized shallots, white truffle honey, dried blueberries, herbed crepe and a port reduction

on a pool of sauce mornay with a petite a arugula and granny smith apple salad

greens tossed with grapefruit supremes, shaved pecorino romano and a walnut-date vinaigrette

paired with complementing accompaniments

served rare with spiced baby bok choy, sticky "forbidden black rice" and a tangy red bell pepper-miso emulsion

coffee encrusted loin with a saute of baby artichokes, lamb tenderloin and watercress with a garlic confit-potato pave, and minted lamb jus

over sunchoke-leek mousseline, minted spring peas, shallot and fennel with a bacon jus

with crispy "popcorn sweetbreads" over a pool of truffled butternut squash, topped with roasted cultivated oregon mushrooms, foie gras bordelaise

seared local red snapper, manilla clams, P.E.I. black mussels, local shrimp, braised baby octopus, tomato and fennel with a rich saffron fume

served with a saute of fingerling potatoes, crab meat and asparagus, on a rich vanilla-asparagus puree and sauce hollandaise

encrusted in juniper and fennel with silky parsnip-goat cheese mousseline, sauteed earthy-sweet baby root vegetables on a vanilla-golden raisin blend with antelope jus

with a ginger-mint vinaigrette and taro root crisps 2006, casamaro, blanco rueda

with a fennel-pear mousseline and sweet potato puree 2005, ochoa, yiura and chardonna, navarra

accented with crunchy bacon powder 2005, antano, tempranillo, rioja

over a rich garlic fondue with fiddlehead ferns and pearl onions and a red wine vinaigrette 2005, lelia, garnacha, carinena

a small seasonal ocean room treat

honey tuille stuffed with goat cheese fondant and roasted vanilla and cinnamon plums, lemon milk sherbet and walnut spice cookie fernando de castilla, sherry, pedro ximenez, jerez